1 day-old baguette, sliced 1/2-inch thick – see kitchen note

olive oil, as needed

6 small heirloom tomatoes or Kumato tomatoes, thinly sliced 1/4-inch thick ­– see kitchen note

1 1/2 cups freshly grated mozzarella cheese

Maldon salt, as needed to finish

fresh basil, thinly sliced, as needed

Method:

1.     Preheat oven to 425ºF.

2.     On a large baking sheet, add bread in a single layer. Using a silicone pastry brush, lightly coat the top of each with olive oil. Place in preheated 425ºF oven until toasted but still light in color, approximately 2 minutes.

3.     Divide tomatoes, approximately 1 or 2 depending on size, to cover each slice of bread. Top with a pinch of mozzarella and return to the preheated 425ºF oven. Allow to bake until cheese has melted, approximately 4 minutes.

4.     Remove from oven, and allow to slightly cool, approximately 5 minutes. Finish with a small pinch of salt and fresh basil right before serving. 

Kitchen Note: I like to use different color heirloom tomatoes for a nice contrast but using the same color is fine as well. Also consider using thinly sliced cherry tomatoes. 

Kumato tomatoes are dark purple in color and come 6 to a bag or carton. Kumato tomatoes can be found in the produce section by the other varieties of tomatoes.